Wash and scrub the potatoes and then slice into chip shapes. To do this slice the end off the potato about 1 cm in and then flip on its side for a straight bottom surface. Then slice 1cm lengths into the potato and finally slice pieces into 1cm width chip shapes.
Then bring a large saucepan of water to boiling point and add in the chips carefully. Simmer for about 3-4 mins and then drain into a colander.
Grab a large roasting tray and spray with half the Frylight and then pour on the drained potatoes.
Sprinkle over all of the seasoning and use a spatula to toss the potatoes around until they are fully coated. Spread out the potatoes so you have an even layer on the tray.
Spray the remaining Frylight over the top layer of chips and then place in the oven on the hottest temperature (230° C / 500° F) for about 10 mins. Then remove the tray and give the chips a quick mix around before placing back in for another 10-12 mins until the chips are nice and crispy.
Remove from the oven and serve in a bowl, tossing immediately with the chopped parsley and grated parmesan.